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Prep 25min
Total1hr30min
Servings8
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Ingredients
1/2
cup butter, softened
1
cup sugar
2
eggs
1/4
teaspoon vanilla
1 1/4
cups Gold Medal™ All Purpose Flour
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/4
teaspoon salt
1 1/2
cups shredded peeled apples (about 2 medium apples)
1/2
cup chopped walnuts
1
quart vanilla or cinnamon ice cream
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Steps
1
Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
2
In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
3
Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.
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À la mode: a fancy phrase that means serving with a generous scoop of ice cream. Even fancier? Whip up some heavy cream, flavored with a splash of caramel coffee syrup and a dash of cinnamon.
The best baking apples are slightly tart, hold their shape during the cooking process and aren’t too juicy. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome Beauty.
Spread a smear of peanut or almond butter on a slice of this moist cake for an on-the-go breakfast.
This cake is also delicious cooled and dusted with powdered sugar.
For more apple bite, chop the apples into small chunks rather than shredding them.
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